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My Annual Better-than-Cadbury Easter eggs

I figured out the other day that I have made these eggs every year for probably 15 years. That tells you how good they are! They are not runny in the middle like Cadbury cream eggs, but I think they taste way better…plus now thay are sort of an expectation with friends and family. It’s nice to be wanted, even if it is just for my Easter eggs!

You need a can of condensed milk, a little less than a cup of butter, two teaspoons of vanilla, a pinch of salt, and about 10 cups of icing sugar.

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We melted the butter in the microwave for about thirty seconds, then mixed everything together in a really big bowl. In this case, Sam had a friend sleep over, so we split it into two. Did I mention that we started making these at 7:30 am after the sleepover? Yup.

So, when the kids are mixing, it can get pretty messy, it takes a while to mix in all of the icing sugar. But after all of the icing sugar has been incorporated, it should be the consistency of play dough.

See our nice, clean table? You should have seen the floor! Lol

To make the yolks in the middle, take out about 1/4 of the mixture and add yellow food colouring. Btw, I don’t think I have ever go the ratio right… I always end up with a few all yellow eggs, or I have to mix more yellow!

If you are using liquid food colouring, you will have to mix in some more icing sugar because it will get all wet and sticky. Mix in the yellow food colouring a few drops at a time until the yolk is the colour you want.

I gave the girls the job of rolling the yolks. You can really make these eggs as big or as small as you want. I like to make them smaller because then I can eat twice as many. Also, they are very sweet and rich tasting…makes sense considering they are literally made of basically sugar and butter.

Then, to make the egg white, you basically flatten a piece of the white mixture, put the yellow yolk in the middle, and wrap the white around.

Then roll it around in the palm of your hand to make it egg shaped and smooth.

I had the girls roll a bunch of the yolks, and I broke off a bunch of pieces of white, rather than making them one at a time. This makes it much easier to make them a uniform size.

When the eggs were formed, we put them out on a cookie sheet lined with parchment paper, then put them in the fridge to cool for an hour. Man, I would love one of those fridges with a pull out drawer. Trying to fit three full cookie sheets of eggs into our fridge takes a bit of skill! We ended up making over 100 eggs from the recipe. If you make them small, it makes a lot!

After about an hour in the fridge, we took them out and melted some milk chocolate. I’m not going to lie, this part is a little tricky. If you put the eggs right into the chocolate, they get all slippery and melt, and end up a weird shape. So I use two spoons, one to hold the egg, and the other one to spread the chocolate over.

Then, tap about 10 times to get of all of the excess chocolate, and lay it carefully on the cookie sheet.

This year, we decided to use colourful sprinkles. Sam, my sprinkle girl, has the sprinkle technique perfected, so she added all of the sprinkles after I did the dipping. Then they need to cool down in the fridge again for about an hour.

I used mini cupcake holders to put them in….

I also dug up some cute little boxes. The kids wanted to share and I brought some into work.

Here is the platter I brought to easter dinner at my mom’s yesterday…

As you can see, I added some chocolate dipped pretzels around the outside, which the kids thought looked like a nest.

Here is what they look like from the inside… I guess it would simplify thing a lot if you skipped the yolk, but isn’t the yolk cute?

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So cool. I make chocolates at Christmas, usually. Last year when we were packing my mom up for her big move from the west coast to Ontario, I found one of her secrets for dipping chocolates. I have a photo, but how do I send it to you?